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Caesar Salad a la Paul Corbin
The card admits it's a little vague. Anchovies, a coddled egg, no bottle.
retest scheduled Adapted from a family recipe card (a la Paul Corbin) — being retested to the rcpbx spec, one dinner at a time. how we test
Ingredients
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Instructions
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- Coddle the egg: lower it, in the shell, into boiling water for , then run it under cold water.
- In the salad bowl, mash the anchovies and garlic to a fine texture.
- Add both oils and the lemon juice and stir with a wooden spoon. Crack in the coddled egg and stir until creamy.
- Add the romaine and sprinkle with Parmesan.
- Mix gently and add the croutons.
Notes
- The card lists olive oil and Mazola oil but only mentions olive oil in the steps. Both go in.
- The card doesn't say how to coddle. One minute in boiling water is the standard method: the white just starts to set, the yolk stays raw.
- A coddled egg is mostly raw. For kids, pregnancy, older people or anyone with a weak immune system, use a pasteurized egg.
- The romaine has to be completely dry or the dressing slides off.
- A whole can of anchovies is a lot. That's the point of this one.
When it goes wrong
- Thin, watery dressing → wet lettuce; spin or towel it dry.
- Gritty anchovy bits → not mashed enough; mash to a paste before the oil goes in.
- Soggy croutons → added too early; they go on last, right before serving.
Adapted from a family recipe card (a la Paul Corbin)